Creamy Ricotta Stuffed Portobello Mushrooms recipe -

Creamy Ricotta Stuffed Portobello Mushrooms

Portobellos stuffed with ricotta, Parmesan, tomato, herbs and pesto.
Course Appetizer
Cuisine Italian
Keyword ricotta stuffed mushrooms, ricotta stuffed portobello mushroom, stuffed mushrooms with ricotta
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 359kcal
Author Plating Pixels


  • 1 cup ricotta cheese
  • 1 cup shredded parmesan cheese
  • 2 garlic cloves minced
  • ¼ teaspoon pepper
  • 1 tablespoon Italian seasoning
  • 2 tablespoons fresh minced parsley
  • 4-6 large portobello mushrooms
  • ½ cup pesto


  • Preheat grill to medium heat. In a medium bowl stir together ricotta, parmesan, garlic, pepper, seasoning and parsley. Set aside.
  • Remove stems and scrape gills from mushrooms while upside down, discard. Fill each with tomato slice and ricotta mixture.
  • Grill, covered, over medium heat 7-10 minutes, until slightly charred and heated through. Top with desired amount of pesto and serve.


Serving: 1stuffed mushroom | Calories: 359kcal | Carbohydrates: 10g | Protein: 20g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 733mg | Potassium: 428mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1305IU | Vitamin C: 3.1mg | Calcium: 482mg | Iron: 1.5mg